We’re halfway through the week with a salad rich in flavour and colour; one of those dishes that is a joy to savour after feasting your eyes on it. With his recipe, Manuel shows that he is a true master of flavours and that a thoughtful cook is worth two, as having certain preparations ready can be a great help.
Ingredients
- White tuna – 115 g
- Gourmet salad mix
- Tomatoes
- Red pepper
- Green peppers
- Carrot
- Cucumber – a small one
- Spring onions
- Sultanas
- Pineapple, natural
- Capers
- Extra virgin olive oil
- Almaecet
- Salt
- Pepper
Preparation
Pickled cucumber and pickled vegetables:
- Place the peeled and finely chopped cucumbers in a mixture of two parts apple cider vinegar, one part water, white pepper and a teaspoon of sugar. Keep for half an hour.
- The pickled vegetables can be prepared in advance: cut the peppers and carrots into julienne strips and pickle the cucumbers using the same recipe; as they have been preserved for several days, the vegetables will pickle well.
Serving:
- Cover the bottom of a fairly large plate with the cucumber.
- Place a serving bowl in the middle and top with the lettuce, chopped pineapple, sultanas and julienne-stripped spring onions.
- Top with thinly peeled tomatoes.
- Finish by spreading the white tuna, capers and capers on the hoop.
- When it’s time to serve, place the ring in place and finally place the pickles around it. Remove the ring and serve.
